Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
SITHCCC309 Mapping and Delivery Guide
Work effectively as a cook
Version 1.0
Issue Date: May 2024
Qualification | - |
Unit of Competency | SITHCCC309 - Work effectively as a cook |
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Description | This unit describes the performance outcomes, skills and knowledge required to work as a cook. It incorporates all aspects of organising, preparing and cooking a variety of food items across different service periods and menu types, using a range of cooking methods and team coordination skills. The unit integrates key technical and organisational skills required by a qualified commercial cook. It brings together the skills and knowledge covered in individual units and focuses on the way these must be applied in a commercial kitchen. | ||
Employability Skills | This unit contains employability skills. | ||
Learning Outcomes and Application | This unit applies to cooks in hospitality and catering organisations who operate with some level of independence, often under the guidance of more senior chefs. Menus may be classical, contemporary or ethnic and service may be formal or informal. | ||
Duration and Setting | X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting. |
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Prerequisites/co-requisites | This unit must be assessed after the following prerequisite unit:SITXFSA101Use hygienic practices for food safety | ||
Competency Field |
Development and validation strategy and guide for assessors and learners | Student Learning Resources | Handouts Activities |
Slides PPT |
Assessment 1 | Assessment 2 | Assessment 3 | Assessment 4 | |
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Elements of Competency | Performance Criteria | |||||||
Element: Organise and prepare for food service or production. |
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Element: Cook and present menu items for food service or production. |
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Element: Complete end of shift requirements. |
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